Kimagure Kējino Soba Noodle Shop sits tucked behind a big polytunnel.
Keiji Ogasa first started making soba noodles as a hobby, and as his interest grew and grew, he followed his dreams and opened a restaurant. Including the buckwheat flour used to make the noodles, Keiji's concept is to use local ingredients.
Here you can experience making soba and udon noodles as well as sweets made using buckwheat flour, all under the guidance of Mr Ogasa.

Buckwheat kernels are lightly ground using a mill-stone to remove any surface dust and dirt. The flavor resulting from this labor-intensive method is held in high regard – not just among locals, but by travelers who come to visit from far and wide. It pays to make the 'kaeshi', the base of the soup used in soba dishes, from scratch, as well as to consider how the flavors pair with the broth and the temperature of the noodles.
You can enjoy soba noodles made in pursuit of perfection at the restaurant on Saturdays, Sundays, and Mondays. Reservations are required for dinner, and there are a variety of courses to choose from, so feel free to get in touch.

During the winter season, Keiji finds time to ski at the nearby Mizuho Highland Ski Resort. That tall figure dashing off gallantly down the slope... it might be Keiji!